cheddar bay biscuits
Ask anyone from your truck-driving uncle to the snootiest food blogger to name the best item available at Red Lobster, the odds are high that you’ll hear the same response: Cheddar Bay Biscuits.
In a chain restaurant menu wrought with pre-packaged, sugar and salt-laden chow, these cheesy, butter bombs given away gratis at the beginning of the meal earn praise from even the most discerning palates. But you don’t have to force your way through a Red Lobster dinner to find the pot of cheddar-studded gold at the end of the crustacean rainbow. We’ve created a copycat recipe that you can make at home with little fuss.
The flavors of the recipe match up almost identically to those from the restaurant. If you favor more of a uniform shape, you could always roll the dough out and punch out individual biscuits with a metal cutter; however, the tenderness of the dough lends itself to being scooped out like a drop biscuit. Otherwise, the sharp cheddar and garlic powder emerge as the dominant notes, balanced out by butter and a tongue-piercing twinge of cayenne pepper. Our particular recipe omits the dried parsley present in the original version. In our research and development, we tried using fresh parsley, but the bright grassy notes upset the harmony of the cheese and garlic. Red Lobster uses dried parsley in their biscuits; however, I cannot, in good conscience, recommend that anyone purchases dried parsley, so go ahead and omit it. Be sure to butter the biscuits after their time in the oven. The more times you apply melted butter while the biscuits are still hot, the closer they will taste to the original version. Be sure to bake extra: there’s no shame in asking for more in your own home.
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